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Ingredientes
- 3 lb Beef chuck roast, 2 to 2-1/2 inches thick. Meat tenderizer Pepper
- 4 sm Potatoes
- 1 med Onion, sliced
- 2 stalk celery, cut into 3 inch pcs
- 2 med Carrots, cut inot 3 inch pcs
- 2 x Cloves garlic
- 1/3 c. Water, beer or possibly tomato juice
- 1 tsp Dry parsley flakes
- 1/2 tsp Instant beef boullion granules
- 1/4 tsp Dry thyme leaves
Direcciones
- Preheat grill for 10 min. Pierce roast several times with fork.
- Sprinle both sides with meat tenderizer and pepper. Lb. with meat mallet.
- Grill roast at medium with hood closed till well seared, about 20 min, turning over once. Place in grill safe baking dish or possibly an 24x18 inch couble thickness of heavy duty aluminum foil. Pierce potatoes.
- Arrange potatoes, onion, celery, carrots and garlic around meat. In small bowl, mix water, parsley flakes, bouillon granules and thyme. Pour over meat and vegetables. Cover or possibly wrap in foil. Bake using indirect medium heat till roast is tender, 60-65 min.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 6 servings | |
| Calories 534 | |
| Calories from Fat 214 | 40% |
| Total Fat 23.77g | 30% |
| Saturated Fat 8.54g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 183mg | 8% |
| Potassium 1277mg | 36% |
| Total Carbs 18.83g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.45g | 2% |
| Protein 58.18g | 93% |
